Crossing Creeks Country Club // Sous Chef

1. Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.)
2. Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures
3. Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers
4. Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties
5. Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty
6. Good personal hygiene per company policies
7. Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club
8. Adhering to facility, department, CCCC safety policies and procedures to include incident reporting
9. Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate
10. Maintaining professionalism in job performance and practice
11. Communicating needs through the proper chain of command
12. Displaying integrity and honesty
13. Maintaining a positive attitude towards members, guests, and co‐workers
14. Contributing to meeting the mission and goals of Crossing Creeks Country Club

Position Requirements
The requirements for employment as Sous Chef Staff with Crossing Creeks Country Club are:
1. Displays a positive attitude and passion for Crossing Creeks Country Club
2. Customer service knowledge including customer service needs assessment, meeting quality standards for services provided, and the overall evaluation of customer satisfaction
3. A general understanding of personnel and Human Resources including recruitment, selection, training, compensation and benefits, labor relations and negotiation and personnel information systems
4. Understanding of mathematics to help calculate average cost, daily usage, and other inventory related equations
5. Active listening. Provide full attention to what is being said by others, understand the points being made and be able to transition what has been relayed into a clear idea
6. The ability to develop a constructive and cooperative working relationship with others and maintain it over a period of time
7. High volume, complex food service operations experience
8. Ability to communicate on various levels including management, departmental, customer and associates
9. Ability to write reports, business correspondence and procedure manuals
10. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
11. Ability to define problems, collect data, establish facts, and draw valid conclusions
12. Critical thinking skills; ability to work autonomously and make efficient use of time and resources
13. Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure
14. Strong interpersonal skills, impeccable organizational skills, and time management skills
15. Meeting performance expectations and holding oneself accountable for all actions
16. Integrity and responsibility
17. Flexibility to meet scheduling demands of department
18. Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail
19. Ability to have good judgement
20. Adaptability to ongoing changes
21. Ability to work as a team
22. Takes initiative and always looks for ways to help flow efficiently
23. Remain current with all organization policies, procedures, and systems
24. Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor
25. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
26. Knowledge of overall kitchen operations, food preparation, production, standard kitchen equipment, food safety and sanitation
27. Knowledge of food handling techniques and various cooking methods
28. Knowledge of safety and sanitation rules and practices
29. Knowledge of fire safety procedures
30. Ability to work in a high volume, high stress environment
31. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
32. Basic understanding of kitchen software program
33. Maintain TABC/food handling license requirements
34. Ability to read, write, and speak the English language

Education/Experience
• TABC / Food Handling license required
• 2-3 years in leadership or supervisory experience in restaurant kitchen

Physical Demands
• Requires full range of body motion
• Standing and maneuvering independently and safely around work area
• Standing and walking for extensive periods of time
• Eye-hand coordination
• Pushing and pulling
• Climbing (ascending and descending)
• Bending / Stooping / Crouching / Crawling
• Tasting / Smelling
• Using arm, leg, and back muscles for extended periods
• Occasionally lifts and carries items weighing greater than 50 pounds
• Requires corrected vision and hearing to within normal range
• Requires working under moderate physically, mentally, and emotionally stressful conditions
• Working irregular hours
• Frequently use of hands and fingers
• Potential for cuts and bruises

Work Environment
• Both environmental conditions; you will work both inside and out, including inclement weather
• Exposure to wet and/or humid conditions
• Atmospheric conditions: fumes, odors, dust, mists, gases, or poor ventilation
• Extreme cold
• Extreme heat
• Loud and noisy
• Moving mechanical parts
• Frequently ahs hands in hot soapy water and/or cleaning and sanitizing chemicals
• Working with hazardous chemicals
• May be required to work in narrow aisles or passageways
• Frequently required to talk and/or hear